Sift the flour into a small bowl. Place the butter and water in a small pan and heat gently until the butter melts. Turn up the heat and bring to the boil, then as soon as it reaches boiling point, remove from the heat and stir in the flour.

Return the pan to a medium heat and beat vigorously until completely smooth. Remove from the heat and add the eggs one at a time, beating after each addition. Spoon the choux into a piping bag, fitted with a large star nozzle.

Heat the oil in a deep pan. When a small piece of bread dropped into the oil sizzles and burns, you’re ready to cook the churros. Pipe 5cm lengths of churros directly into the oil and fry for 5 minutes, until golden brown. Remove with a slotted spoon, then place on kitchen paper and sprinkle with caster sugar.

To make the sauce, place the truffles ina glass bowl over a pan of simmering water and melt gently. Stir in the butter and mix until glossy. Transfer to a serving bowl and surround with the sugar dusted churros. Dip and enjoy!